Chocolate Musings

Walter Plante and Genevieve Oba launched their Arlington, Massachusetts, business as an ode to organic, Fair Trade chocolate. Not only have the husband and wife team curated a collection of quality products from around the globe—Madecasse’s single-origin chocolates from Madagascar, Pacari’s Ecuadorian chocolate-covered golden berries, Taza’s disks of rustic Mexican stone ground chocolate—but they’ve also developed a sustainable GreenPod shipping system that uses only plant-based materials. However, for customers living in local zip codes, deliveries arrive the charming, old-fashioned way: via bicycle. newleafchocolates.com

NibMor

A conversation over seed sprouting is the icebreaker that brought together Heather Kenzie and Jennifer Love, former students at the Institute for Integrative Nutrition in New York City. Eventually, their mutual passion for cacao led to the creation of NibMor, a line of raw chocolate bars. These textural beauties, including one with crunchy cacao nibs, another flaunting lightly toasted brown rice—are made only through a cold process and never heated above 118 degrees to preserve anti-oxidant power. nibmor.com